Pandan Gula Melaka Yogurt Cheesecake – 潘丹酸奶芝士蛋糕

Time for dessert! Today it’s east meets west as we bring you the Pandan Gula Melaka Yogurt Cheesecake. A fragrant pandan cheesecake filling infused with greek yogurt sits atop a crunchy biscuit base whilst topped off with a captivating layer of Gula Melaka jelly; Now that is a mouthful! Sweet, sour, and salty, this recipe will tingle your taste buds with the best of all worlds! A delicately prepared confectionary that brings out the pandan flavour that we all know and love with a healthy twist!

Pandan juice:

Gula Melaka Jelly:

Biscuit base:

150g digestive biscuit

60g butter (melted)

½ cup desiccated coconut

18cm (7in) round springform pan

Steps:

Line the base of the springform pan with baking paper.

In a food processor, pulse 150g digestive biscuits until fine crumbs. Transfer it into a bowl and stir in 60g melted butter. Transfer the biscuit mixture into the springform pan and press firmly into the base. Chill in the refrigerator until ready to use.

In a blender, place 20g pandan leaves with 80ml water. Blend and strain for pandan juice. Set aside. Pour 100ml water into 15g gelatin powder into a bowl. Let it rest for 5 minutes. Microwave for 30 seconds or until gelatin has melted.

Pour gelatin mixture into the cheesecake filling and blend to incorporate thoroughly.

Strain and pour the filling into the tin with the biscuit base. Refrigerate for 3 hours.

In a heavy base pot, melt 75g Gula Melaka with 1 tbsp water and 1 pandan leaf. Bring it up to a boil. Remove from heat. Whisk in 30g unsalted butter, 50ml milk and a pinch of sea salt flakes. Return to heat and bring to a boil again. Turn off heat. Cool salted gula melaka caramel. While Gula Melaka caramel is cooling prepare the gelatin mixture.

Pour 20ml water into 2g gelatin powder into a bowl. Let it rest for 5 minutes. Microwave for 15 seconds or until gelatin has melted.